Food manufacturers and grocery retailers have helped to make once-obscure sugars and sweeteners like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers. In this deliciously sweet cookbook, Mani Niall (executive chef for San Francisco's Just Desserts) shows home cooks how to take advantage of the various tastes and textures of these sweeteners and others (jaggery, panela, molasses, cane syrup, and more) with 100 recipes for cookies and bars, cupcakes and cakes, quickbreads, custards, pies and tarts, candy, and many other treats.